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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I like to serve my fork-tender pot roast with sauteed tarragon carrots and rosemary-roasted red potatoes. This homey meal suits all tastes-and the aroma alone is satisfying. âVera Carroll, Medford, Massachusetts Ingredients:
1 large sweet onion, chopped |
1 cup sliced baby portobello mushrooms |
1 beef rump roast or bottom round roast (3 pounds) |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup dry red wine or beef broth |
1 tablespoon brown sugar |
1 tablespoon dijon mustard |
1 teaspoon worcestershire sauce |
2 tablespoons cornstarch |
2 tablespoons cold water |
Directions:
1. Place onion and mushrooms in a 5-qt. slow cooker. Rub roast with salt and pepper; cut in half and place over onion mixture. In a small bowl,combine the wine, brown sugar, mustard and Worcestershire sauce; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender.
2. Mix cornstarch and water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until gravy is thickened. Yield: 6 servings.
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